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5 from 2 votes

Vegan Tofu Egg Salad Sandwiches

A delicious vegan alternative to egg salad that tastes great in a sandwich, or as a dip for vegetables and crackers.
Prep Time10 mins
Course: sandwich, Side Dish, Snack
Cuisine: American
Servings: 6
Calories: 230kcal
Author: Lindsay Reynolds

Ingredients

  • 1 block extra firm tofu (about 16 oz)
  • 2/3 cup vegan mayonnaise
  • 1/3 cup sweet pickle relish I used Pa's Pickle Relish, which is a vinegar-free variety
  • 1/3 cup diced celery
  • 3 tablespoons finely diced red onion
  • 1/4 cup sliced black olives
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon onion powder
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon garlic powder
  • 1 teaspoon Himalayan black salt or sea salt, if you don't have black salt
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar

Instructions

  • Drain water off block of tofu. No need to press.
  • In a bowl, mash tofu until crumbly.
  • Add remainder of ingredients, and stir until well-combined.
  • Place in refrigerator for 2-3 hours. This allows the flavors to blend properly and for the turmeric to brighten this salad into a beautiful light yellow color resembling egg salad.
  • Spread on slices of bread with your choice of veggies for a delicious sandwich, or use as a dip for vegetables or crackers.

Nutrition

Calories: 230kcal | Carbohydrates: 10g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Sodium: 775mg | Potassium: 130mg | Sugar: 5g | Vitamin A: 325IU | Vitamin C: 3.3mg | Calcium: 27mg | Iron: 1.1mg